Introduction:

Image: 1providence.blogspot.com

Canning deer meat is a fantastic way to preserve the fruits of your hunting labor and ensure a delicious, protein-packed meal at your fingertips year-round. Pressure canning is the recommended method for canning deer meat due to its proven effectiveness in eliminating harmful bacteria. In this comprehensive guide, we will provide you with all the necessary steps and precautions to can deer meat safely and successfully in the comfort of your own kitchen.

Understanding Pressure Canning:

Pressure canning involves processing food in sealed jars under high pressure, enabling temperatures to exceed boiling point. This elevated heat ensures the destruction of microorganisms that can cause spoilage or food-borne illness. Pressure canners come in various sizes and models, but they all operate on the same basic principle. Make sure to carefully read and follow the manufacturer’s instructions for your specific pressure canner.

Materials Required:

• Freshly harvested deer meat
• Pressure canner
• Canning jars with lids and bands
• Salt (optional)
• Water

Step-by-Step Instructions:

1. Prepare the Deer Meat:

• Trim away excess fat and sinew from the deer meat.
• Cut the meat into uniform cubes or strips, approximately 1-inch thick.
• If desired, you can add salt to the meat for flavoring, using approximately 1 teaspoon of salt per pound of meat.

2. Pack the Meat into Jars:

• Fill clean canning jars with the prepared deer meat, leaving approximately 1 inch of headspace at the top of each jar.

3. Add Water:

• Add enough water to cover the meat in each jar.

4. Seal the Jars:

• Place the lids on the jars and tighten the bands securely but not overly tight.

5. Load the Pressure Canner:

• Arrange the jars in the pressure canner, ensuring they are not touching each other or the sides of the canner.
• Add water to the canner, following the manufacturer’s instructions for the amount of water required for the size of your canner.

6. Close and Vent the Canner:

• Lock the lid on the pressure canner and close the vent to seal the canner.
• Heat the canner over high heat until steam begins to escape from the vent.

7. Start Processing:

• Once steam is escaping, open the vent slightly to release any air bubbles for 10 minutes. This ensures proper steam circulation within the canner.
• Close the vent and continue heating until the canner reaches the desired pressure.

Processing Times:

The processing time for deer meat varies depending on the altitude at which you are canning. Consult the following table for recommended processing times:

8. Depressurize and Cool:

• Once the processing time is complete, turn off the heat and remove the canner from the stove.
• Allow the pressure to decrease naturally by waiting for the gauge to return to zero.
• Once the pressure has fully released, open the vent carefully to release any remaining steam.
• Carefully remove the jars from the canner and place them on a wire rack to cool completely.

9. Store the Canned Meat:

• Store the cooled jars of canned deer meat in a cool, dark place.
• Properly canned deer meat has a shelf life of up to 5 years.

Tips for Success:

• Use freshly harvested and properly chilled deer meat.
• Inspect all jars and lids for any damage or defects before using them.
• Fill jars to the proper headspace to ensure proper sealing.
• Process jars for the correct amount of time to ensure safety and preservation.
• Allow jars to cool completely before storing them.

Conclusion:

Canning deer meat in a pressure cooker is a rewarding task that empowers you to preserve the harvest and enjoy delicious, protein-packed meals year-round. By following the steps outlined in this guide and adhering to proper safety precautions, you can successfully can deer meat and ensure its long-term preservation. Embrace the tradition of preserving your own wild game, and enjoy the satisfaction of homemade canned deer meat.

Image: www.wikihow.com

How To Can Deer Meat Pressure Cooker